K MOM'S KITCHEN

Violations (9)

• 6-1ACritical

  Georgia Food Code .04(6)(f)Observed

  .04(6)(f)Observed tofu, cut lettuce, cut cabbage, and glass noodles in water held above 41°F (5°C) in an ice bath in front of the stove/on the prep table. See temperature log. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

  Priority

• 2-2DCritical

  Georgia Food Code .06(2)(o)Observed

  .06(2)(o)Observed trash bags and gloves being stored in the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed.

  Priority Foundation

• 12DCritical

  Georgia Food Code .04(4)(g)Observed

  .04(4)(g)Observed green onions being washed in the meat sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Green onions were rewashed in the vegetable sink.

  Priority Foundation

• 14A

  Georgia Food Code .04(4)(k)Observed

  .04(4)(k)Observed 2 containers of rice scoops, tongs, and a spatula stored in water that was not held at 135°F (57°C) in the kitchen, beside the rice cooker and in front of the stove. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The water was discarded.

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed plastic containers stored as clean, stacked, wet on the back storage shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The items were seperated in a self-drying position.

  Core

• 14C

  Georgia Food Code .05(6)(r)Observed

  .05(6)(r)Observed a single-use garlic container being reused for soup in the reach-in cooler. Single-service and single-use articles may not be reused. (C) Corrective Actions: The soup was put into a different container.

  Core

• 14C

  Georgia Food Code .05(10)(e)1

  .05(10)(e)1&3Observed single-use paper towels and take-out bags stored on the floor in the hallway by the bathroom. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were moved to a shelf 6" off the floor.

  Core

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Observed 2 employees' drinks in unapproved cups (open soda cans) in the kitchen on prep surfaces. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cans were discarded.

  Core

• 12A

  Georgia Food Code .04(4)(q)Observed

  .04(4)(q)Observed soup cooling on the floor underneath the handwashing sink. Observed vegetables stored in the dump sink. Observed mushrooms open in a container stored on a bucket underneath a hand sink. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION*** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food items were moved to a prep area 6" off the floor.

  Core